Place chicken breasts on a cutting board and slice lengthwise into even cutlets.

Place chicken in a shallow dish and pour dill pickle juice over the top. Cover and refrigerate for 30 minutes.

Preheat oven to 400°F. Line a baking sheet with parchment paper or a wire rack.

Remove chicken from marinade and pat dry with paper towels.

Set up three bowls: flour in the first, beaten eggs in the second, and parmesan, panko, garlic powder, paprika, salt, and pepper in the third.

Dip each piece of chicken into flour, then egg, then press firmly into the parmesan mixture.

Place coated chicken on prepared baking sheet and lightly spray or brush with oil.

Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.

Remove from oven and rest for a few minutes before serving.